BEST OF EVERYTHING t"-- dining room, carry-out and trays • breakfast • lunch • dinner • after-theater • kiddie menu open tuesdays thru sundays 10 am. to 10 p.m. 968-0022 lincoln shopping center, 101/2 mile & greenfield, oak park Deli Unique 25290 GREENFIELD North of 10 Mile Rd. 967-39991 CATERING FOR ALL OCCASIONS THE GOLD COIN 316 OPEN 7 DAYS — YOUR HOST: HOWARD LEW SZECHUAN, MANDARIN, CANTONESE COMPLETE CARRY-OUT AVAILABLE NEW A LA CARTE DINNERS UNDER $5 24480 W. 10 MILE ON TEL-EX PLAZA) 353-7848 West of Telegraph GOLDEN BOWL Restaurant 22106 COOLIDGE AT 9 MILE In A & P Shopping Center 398-5502 or 398-5503 DINE IN & CARRY-OUT SZECHUAN, MANDARIN, CANTONESE & AMERICAN CUISINE OPEN 1 DAYS-Mon.-Thurs. 11-10, Fri. & Sat. 11-11, Sun. & Holidays 1 p.m. to 10 p.m. Your Chef: FRANK ENG • Banquet Facilities Odlden P h oenix A Chinese-American Restaurant Cantonese, Szechuan & American Dining & Carry-Out OPEN 7 DAYS ... Mon.-Thurs. 11:30-9:30, Fri. & Sat. 11:30-11, Sun. 12-9:30 642-8386 4067 W. Maple Rd. Just East of Telegraph THE GPEAT WALE SERVING YOUR FAVORITE EXOTIC DRINKS & CHOICE COCKTAILS PRIVATE DINING ROOM • BANQUETS • PARTIES • BUSINESS MEETINGS Your host . . . HENRY LUM Businessmen's Luncheons • Carry-outs • Catering 476-9181 (Dra ► eshire Shopping Center) • 35135 Grand River HOA KOW INN Specializing In Cantonese, Szechuan & Mandarin Foods Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30 — Carry-Out Service — 13715 W. 9 MILE, W. of Coolidge • Oak Park • 547-4663 KABOB GRILL Authentic Lebanese Cuisine I CARRY-OUT & CATERING AVAILABLE 29702 SOUTHFIELD AT 121/2 MILE (In Southfield Plaza) 557-5990 MON.-THURS. 11 a.m. to 9 p.m. FRI. & SAT. 11 a.m. to 10 p.m. CLOSED SUNDAYS DINING OUT IS BETTER AT A JEWISH NEWS RECOGNIZED RESTAURANT 74 FRIDAY_ APRIL 2(1 1990 A Distinctive New Restaurant Opens In Old Rochesteis DANNY RASKIN Local Columnist ou do a double-take and say, "Where have I seen that before?" . . . That is, if you happened to be around years back when the Brass Rail flourished on Adams in downtown Detroit. The former Bill Boesky and Joe Freedman landmark, later owned by the Starr fami- ly, with Fred trying his hand as emcee, was a popular spot for lunches and dinners. Its distinctive 10-foot wood carving of two Englishmen now looms in all its glory as the front at a new Rochester restaurant, greeting customers while resting above the entrance of Kruse And Muer On Main. This is the second venture for the partnership of Bill Kruse, who was a Chuck Muer right hand man for 17 years, and his former boss .. . He started with Chuck as an assistant manager and work- ed his way up to vice presi- dent of operations. Their first undertaking together in the area, Kruse And Muer Quality Foods on Walton Boulevard in Rochester Hills, was so well received, they bought the former Main Street Bar & Grill and completely redecorated the interior. Kruse And Muer On Main opened its doors Feb. 28 with a seating capacity of 150 in four rooms that have cap- tivated the historic region of downtown Rochester. Golden Rochester Room, with its gold ceiling tiles and eight nostalgic photos of Rochester in its early days, proudly displays the Rochester High senior class photo of 1928 with 27 graduates . . . Another photograph shows Main Street shops and opera house with horse-drawn buggies .. . Another has a bustling street car taking their place. The Country Room is active with colorful oil paintings of country farms, tree-lined fences and swans swimming in calm ponds . . . A colorful hand-sewn quilt and mirrored hatches grace the walls. Fisherman's Lure is rightfully named for its five- color paintings and wood cutouts of fish . . . Each one is a color rendition of an actual fishing lure. The artist is said to have used hand-drawn blueprints from a fishing tackle manufacturer to pro- y duce these bigger-than-life paintings. Couples Cove is completely redesigned from top to bottom in its appeal for couples wishing a quiet, romantic evening . . . Tucked away in the front corner of Kruse And Muer On Main, away from the other livelier dining rooms, this quaint area features six booths separated by modern sculptures made of iron and colored glass depic- ting the moon and stars. Booths and tables in the four well-lit rooms have black Muer and Kruse of Kruse And Muer. and white checkered cloths topped by sheets of butcher block paper and colored crayons for doodling. Bill and Chuck have more than being partners as a com- mon ground . . . Both are ex- cellent restaurateurs with much know-how . . . and neither wears anything around his neck but a bow tie. The new decor at Kruse And Muer On Main high- lights a 50-foot-long black marble bar, natural brick walls, mahagony-stained woodwork and floral leaf carpeting. The emphasis is on fresh throughout its very fine and well-diversified menu . . . Favorites include salmon en papillote made with Washington State salmon baked in parchment to grill- ed chicken fettuccine with fresh mushrooms and red bell pepper cream sauce. The Italian deep-dish pizza with three cheeses is another proven favorite . . . as is the famous Charley's chowder, first served at Chuck Muer's original Charley's Crab on Pine Lake (former Rotunda Inn). A special portion of the Kruse And Muer On Main menu is the Caribbean lime section devoted to poultry, fish and shellfish broiled or char-grilled with fresh lime and Caribbean spices . . . Bill says it's a new alternative to blackened Cajun-style dishes. He enjoys being directly in- volved with the development of new recipes . . . doing a lot of research and experimen- ting in the kitchen to produce at least one new menu item each week . . . Many of the Caribbean lime creations are a result of a cruise Bill took with wife Cindy to the islands, where only the pungent sweetness of fresh limes is used to accompany spicy seasonings for the broil- ed or char-grilled fish, shellfish and poultry. Larry Sledge is executive chef at Kruse And Muer On Main, and Vince Clark its manager . . . Together the two restaurants have 110 employees . . . all taught the same philosophy Bill learned from Chuck . . . treat everyone as if they were a guest in your own home, recognize them by name, get to know their preferences and go out of your way to accom- modate their special requests. It's this attention to detail and truly personal service that differentiates a run-of- the-mill restaurant from a successful one. We dined in the Golden Rochester Room with its gold ceiling and historical pictures . . . Our waitperson, Kimberlie Nelson, is an ex- ample of the well-trained, smiling, personable and effi- cient type of employees at Kruse And Muer On Main. It's also the little things that make this restaurant a standout . . . like the home- baked bread brought to our table in a long paper bag. Naturally we had a pizza house specialty (Cajun rock shrimp, diced tomatoes, garlic butter, fresh herbs and cheeses) . . . and of course the great Charley's chowder with fresh vegetables and cuts of fresh fish in a rich tomato broth . . . After a cold, crisp salad, Kim brought me an elegant piece of white fish, skinless on the bottom and nary a bone. If you've had what many call Key lime pie, you'll quick- ly notice the difference when ordering it at Kruse And Muer On Main . . . This, to be sure, is the authentic thing . . . Contrary to what you may have seen before, true Key lime pie is not green.